Sunday, 12 January 2014

Moroccan Chicken Wrapchiladas

NAME: _Moroccan Chicken "Wrapchiladas"

1 side of a chicken breast
1 brown onion
1 cup basmati rice
2 tbsp olive oil
1 tin brown lentils
1 tbsp besan flour
1-2 tbsp ras al hanout
1/2 cup tomato paste
1/2 cup tomato paste
1/2 cup water
100g goat feta
1 cup rough cut parsley

coriander and cumin seed wraps.
6 lebanese flatbreads around 20cm diameter
3 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp olive oil

tomato basting sauce
1/2 cup tomato paste
1/2 cup water
1 tbsp ras al hanout
1 tsp salt

Ras Al Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp salt
3/4 tsp ground cinnamon
3/4 tsp freshly ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Make the Ras al Hanout by thoroughly mixing the spices in the ingredients list, set aside. Either make the flatbread wraps, or buy them ready-made. The ready made ones are a trifle thin, but they are useable. To make, brush lebanese flat breads with olive oil, sprinkle with the mixed spice seeds, and roll with a bottle or rolling pin to embed the seeds.

Simmer the rice in 2 cups of water and about a teaspoon of salt until water is absorbed, set aside, and fluff up once or twice while making other ingredients.

Skin the chicken breast and cut into 1cm or slightly smaller sticks, cutting with the grain of the meat. Peel the onion and slice into around 12 - 16 segments lengthways. Fry in the 2 tbsp olive oil until the onios begin to brown slightly, then add the ras al hanout and fry for about two minutes more, until the spices are fragrant, then add the tomato paste and water, allow to thicken to almost dry consistency again, take off heat and set aside to cool.

Meanwhile, mix the tomato paste, water, spice, and salt to make the basting sauce. Cut about half the goat feta into small 5mm - 1cm cubes, keep the rest chilled until needed. Drain and rinse the lentils.

Hand mix the rice, lentils, chicken, and parsley in a large bowl, then heap 1/6th of the mixture onto each wrap, add some cubed feta cheese into each portion, roll into a tube, and place into baking dish with the seam side down. Brush with the basting sauce, crumble the remaining feta cheese over, and bake in a medium oven (185C) for 25 minutes.

May be served immediately hot, or cold. Serve with a green salad.

Ras al Hanout (there will be heaps left over) keeps in a sealed jar for months. It's not as hard as it looks so take it step by step, and -



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